Apples, raisins, cherries and cinnamon are baked into this deep dish pie. Save time using a store-bought shell then finish with a home-made crumbly topping.
You don’t have to be a gourmet chef to make this classic French beef stew with carrots, onions, mushrooms and herbs simmered in Burgundy wine and broth.
This classic French stew is best when made when fresh fresh tomatoes, zucchinis, eggplant, bell peppers and onions are in season.
Salmon fillet baked with sweet pepper and a buttery glaze of anise and Pernod.
East meets west with this mouth-watering fusion dish of spicey, thai basil marinated jumbo shrimp finished with a wine reduction.
Yellow peas simmer until thickened in a broth made with ham bone, onions, celery and carrots. This is the traditional comfort food of the Quebec habitants.
The term “cordon bleu” or blue ribbon (in English) is synonymous with a top merit in French cuisine. There is also a prestigious international school, Le Cordon Bleu, whose alumni include some of the world’s top chefs. I was recently at a banquet and was served Chicken Cordon Bleu. We were served a processed, frozen, deep…